Flavours
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Raspberry
Fresh ganache with raspberry pulp, Grand Cru chocolate from wild Bolivian cocoa, province of Beni
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White Grand Cru
La Gruyère double cream ganache, infused with Tahitian vanilla, Grand Cru Tahaa, coated in white chocolate, Grand Cru Dominican Republic
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Coconut
Old-fashioned praline with Avola almonds from a sustainable farm in Sicily and roasted coconut, Grand Cru cocoa from Grenada
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Milk Grand Cru
Soft creamy ganache made using Arriba cocoa “Nacional” from Ecuador, province of Esmeraldas, coated in milk chocolate
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White Flake
Creamy caramel made with la Gruyère double cream, Avola almonds from a sustainable farm in Sicily and “bricelets” crispy praline, dusted with meringue, Grand Cru chocolate made with milk from Biosphere Entlebuch
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Trio
Old fashioned gianduja with Piedmont PGI hazelnuts, organic whole cane sugar, Grand Cru cocoa from Venezuela and Dominican Republic
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Pistachio
Crispy praline with Bronte DOP organic pistachios, Sicily, and biscuit crumbs, Grand Cru cocoa from Sur del Lago region, Maracaibo, Venezuela
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Hazelnuts Heart
Soft praline with PGI hazelnuts from Piedmont, Grand Cru cocoa from Sambirano, Madagascar, milk from Biosphere Entlebuch
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Almonds Heart
Soft praline with Avola almonds from a sustainable farm in Sicily, Grand Cru cocoa from Sambirano, Madagascar, milk from Biosphere Entlebuch
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Honey
Smooth ganache made with local organic honey, Grand Cru cocoa Sambirano, Madagascar, milk from Biosphere Entlebuch
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Caramel
La Gruyère double cream caramel, flavoured with Tahitian vanilla, Grand Cru Raiatea, with a hint of salt crystals from the Swiss Alps
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Coffee
Ethiopian arabica coffee ganache, made using cocoa beans from Costa Rica, Finca La Amistad
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Lime
Lime caramel ganache, Grand Cru cocoa from Sur del Lago region, Maracaibo, Venezuela
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Almonds Rocher Dark
Crunchy praline with Avola almonds from a sustainable farm in Sicily and biscuit crumbs, Grand Cru cocoa from Sambirano, Madagascar, milk from Biosphere Entlebuch
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Dark Grand Cru
Dark pure Ecuadorian cocoa ganache, made using Arriba cocoa “Nacional”, province of Esmeraldas, coated in dark chocolate
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Dark Flake
Creamy caramel made with la Gruyère double cream, Avola almonds from a sustainable farm in Sicily and “bricelets” crispy praline, Grand Cru cocoa from Ecuador, province of Esmeraldas
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Hazelnuts Rocher Milk
Crunchy praline with PGI hazelnuts from Piedmont and biscuit crumbs, Grand Cru cocoa from Sambirano, Madagascar, milk from Biosphere Entlebuch
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Hazelnuts Rocher Dark
Crunchy praline with PGI hazelnuts from Piedmont and biscuit crumbs, Grand Cru cocoa from Sambirano, Madagascar, milk from Biosphere Entlebuch
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Passion
Milk ganache made with passion fruit pulp, Grand Cru cocoa Sambirano, Madagascar and Dominican Republic, milk from Biosphere Entlebuch
